Vegan Kale Caesar Salad
Introducing the easiest form of the salad everyone is happy to order out, taste-wise! This simple salad has drizzles of the creamiest, ranch dressing, that no one would ever guess is dairy-free! Feel free to live on the wild side and add extra toppings, from chopped walnuts and roasted chickpeas, all the way to buffalo cauliflower gnocchi (see notes!). This nutritious, kid-friendly bowl of greens is packed with nutrients, such as vitamin B12 and satiating, omega-3 fats. Whether served as a side or main meal, odds are you won’t be able to set your fork down!
Ingredients:
4 cups organic kale
1/3 cup nutritional yeast or shaved parmesan reggiano
1/4 cup fresh cilantro
1 tsp cracked pepper
Homemade Ranch:
2 tbsp vegan, avocado oil mayo
1 tsp extra-virgin olive oil
water, to thin
Directions:
In a medium-large bowl toss the kale in the nutritional yeast, pepper and cilantro.
In a smaller bowl or ramekin, mix the mayo with the evoo. Gradually add water to thin until smooth. If you make it too thin, simply stir in some more mayo!
Pour the homemade ranch into the seasoned kale mixture. Either massage or toss until the ranch is well-incorporated and touching most kale pieces.
Mix in any other toppings you would like, such as chopped walnuts or fresh avocado slices.*
If not already done, transfer to your serving bowl of choice and enjoy!
Notes:
The toppings don’t need to stop there! Turn up the heat by adding anything from red onion slices to cauliflower gnocchi sautéed in hot sauce (similar to my bold buffalo cauliflower wings) to broiled sourdough pieces for a “croutons” vibe.
If you store leftovers with the dressing already mixed in, they will last 1-2 day(s) in an airtight container. If stored separately, they will last for about 10 days!
